Mango Chutney Chicken Curry

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Today, I’m sharing again a super easy curry recipe. I used mango chutney for this recipe. Mango Chutney has a sweet and rich flavor that can completely change your weeknight meal.

This recipe is simple to make and will be on the dinner table in less than 30 minutes.

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For 4 servings of Mango Chutney Chicken Curry, you will need:

  • butter or vegetable oil, for frying
  • 500 g chicken breast, bone- and skinless – cut into bite-sized pieces
  • 1 small onion, peeled and chopped
  • 2 cloves of garlic, peeled, crushed, and chopped
  • 2 tsp curry powder
  • 3 tbsp plain flour
  • 1 chicken broth cube boiled 500 ml water
  • 1 small apple, washed and sliced into small bites
  • 3 tbsp mango chutney, store-brought
  • 1 spring onion, washed and chopped
  • salt and ground pepper, to taste

To serve

  • steamed white rice, to serve


  1. Heat the butter or oil in a saucepan, then sauté chicken pieces for 5 minutes over medium-high heat.
  2. Add onion, garlic, and curry powder. Stir and cook for 2 minutes.
  3. Add flour and stir until all the ingredients are coated—Cook for 2 minutes.
  4. Add the chicken broth, apple, and mango chutney. Cover and simmer for 10 minutes over medium-low heat.
  5. Add the spring onion, then season the chicken curry with salt and pepper.
  6. Serve warm with steamed rice and boiled vegetables like broccoli.


  • Adjust the taste according to your preference. You can add more or less mango chutney, curry powder, or maybe add some chili if you want spicy curry.
  • If the sauce is too thick, you can add extra water.

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